Pates (pah-tays) 是美属维尔京群岛最受欢迎的街头小吃。将薄薄的糕点面团折叠在美味的馅料周围，然后油炸至金黄色。它们在路边摊和每个当地聚会上出售。
服务 8
将黄油揉入面粉中，直至变得易碎。逐渐加入冷水，揉成光滑的面团。休息15分钟。
Handle the dough as little as possible and keep everything cold — warmth melts the fat and makes the pastry tough and dense rather than flaky and tender.
将肉变成棕色，加入大蒜粉、盐和胡椒。完全冷却。
将面团擀薄并切成圆形。在每一半上放一勺馅料，折叠起来，然后将边缘压紧。
For a traditional island flavour, add ½ teaspoon of dried thyme, ¼ teaspoon of allspice, and a minced scotch bonnet (seeds removed) to the filling while cooking.
以180°C炸3-4分钟，直至两面金黄。沥干并趁热食用。
密封好边缘，否则填充物会泄漏。
Place a heaped tablespoon of the cooled filling onto one half of each circle, leaving a 1.5 cm border around the edge clear of filling. Fold the empty half of the dough over the filling to form a half-moon shape. Press the edges firmly together with your fingers to seal, then run a fork around the curved edge, pressing its tines into the dough to create the decorative pleated border that is the visual signature of USVI pates. Crimp firmly — any gap will allow oil to enter and the filling to leak.
Dip the fork in flour occasionally to prevent it from sticking to the dough when crimping.
Place the finished pates on a baking sheet lined with parchment paper and refrigerate for at least 10 minutes before frying. This chilling step firms the dough and helps the sealed edges hold during the high-heat fry. Chilled pates also absorb less oil than room-temperature ones.
Pour vegetable or canola oil to a depth of at least 5 cm in a heavy-bottomed pot and heat to 180 °C (350 °F). Lower 2–3 pates into the oil using a spider skimmer — never crowd the pot. Fry for 3–4 minutes, turning halfway, until both sides are deep golden brown and the pastry sounds hollow when tapped. Transfer to a wire rack to drain. Serve immediately.
煎炸前将馅料冷却 10 分钟，以帮助其保持形状。
海螺填充被认为是传统的岛屿版本。
在最后品尝并调整盐——随着液体的减少，味道会集中，最后一小撮片状盐会使整道菜变得更锋利。
就地准备是值得的：在加热之前切碎、测量和预混合所有东西，特别是对于任何快速移动的步骤。
填满咸鱼和洋葱。
将切碎的奶酪加入牛肉馅中。
素食者：将蛋白质换成烤杏鲍菇、熏豆腐或煮熟的鹰嘴豆——稍微向上调整调味料以进行补偿。
更辣：在芳香剂中添加切碎的新鲜辣椒或一茶匙压碎的阿勒颇/乌尔法胡椒，以获得温暖、分层的热量，而不是单一的强烈刺激。
最好新鲜；在烤箱或空气炸锅中重新加热。
馅饼反映了维尔京群岛的法国和非洲烹饪传统，根源于法国加勒比馅饼传统。
是的——刷上蛋液并在 200°C 下烘烤 20 分钟，尽管质地与油炸的原味不同。
是的——大多数成分最多可以提前一天准备好并单独冷藏。轻轻重新加热并在食用前组装，以保持纹理清晰。
密切关注每种成分所扮演的角色：将芳香剂替换为类似的芳香剂（将葱替换为洋葱，将酸橙替换为柠檬），并保持脂肪酸盐平衡不变。香料混合物通常可以与橱柜中的香料近似。
真实性存在一定的范围——更重要的是尊重技术和口味的平衡。如果这道菜味道和谐并且尊重其家乡厨师的制作方式，那么您就已经踏实了。
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